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Pork Loin and Maple Root Vegetables



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  • Cooking Time: N/A

Pork Loin and Maple Root Vegetables

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Combine 2 tablespoons of the mustard and the sage; spread over surface of
meat. Combine vegetables and margarine or butter; toss to coat. Place the
roast, rib side down, in a shallow roasting pan. Insert a meat thermometer
into center of roast. Arrange vegetables around roas. Roast, uncovered, in
a 325 oven for 1 1/2 hours or till the vegetables are nearly tender.

Combine remaining mustard and syrup in a saucepan. Bring just to boiling.
Drizzle over vegetables; toss to coat. Continue roasting about 30 minutes
more or till thermometer registers 160 and juices run clear. Remove roast
from oven. Cover roast with foil; let stand 10 minutes before carving. Just
before serving, remove vegetables from pan juices with slotted spoon. Makes
6-8 servings.

Ingredients:

1/4 c Dijon mustard
1 1/2 ts Dried rubbed sage
1 3-pound pork loin center rib
-roast; backbone removed
1 lb Parsnips peeled and cut in
-chunks
1 lb Carrots; peeled and chunked
1 lb Small red potatoes;
-quartered
1 md Vidalia or other sweet
-onion; cut in wedges
3 tb Margarine or butter; melted
1/2 c Maple syrup or maple flavor
-syrup

Serves:

6 Servings

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